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Effect of storage time and conditions on the cotyledon cell wall of the adzuki bean (Vigna angularis)
Two varieties of adzuki grown in Australia, Bloodwood and Erimo, were stored for up to 6 months at three temperatures (10, 20 and 30 °C), and two relative humidities (RH; 40 and 65%). The amount of cell wall material increased with time under all storage conditions. This increase was greatest at 30 °C and 40% RH. Storage time and conditions did not affect the total pectin levels in the cell wall. Erimo constantly exhibited a higher total pectin level than Bloodwood. The Bloodwood soluble pectin, Ca++ and Mg++ and Erimo Ca++ in the cell wall remained stable during storage, while the Erimo soluble pectin and Mg++ exhibited a slight decrease at 20 and 30 °C after 3 months of storage.
History
Publication title
Food ChemistryVolume
81Pagination
169-174ISSN
0308-8146Department/School
Tasmanian Institute of Agriculture (TIA)Publisher
Elsevier Sci LtdPlace of publication
The Boulevard, Langford Lane, Kidlington, Oxford, England, Oxon, Ox5 1GbRights statement
Copyright 2002 Elsevier Science Ltd. All rights reserved.Repository Status
- Restricted